Lippert takes helm of Sara Lee bakery
From Contributed Reports
Friday, June 7, 2019
Ryan Lippert has joined Sara Lee Frozen Bakery as the leader of the Tarboro Bakery, reporting directly to Carson Funderburk, chief supply chain officer.
Lippert backfills Chris Tripp, who has taken on the newly created role of technical services manager.
Lippert joins Sara lee from Revlon Consumer Products, where he most recently was manufacturing director for its Oxford manufacturing complex. In that role, he was responsible for all facets of manufacturing operations for a site with 40 production lines and 400-plus employees who manufactured a variety of personal care products.
Prior to that, Lippert spent six years with Kraft Foods in a series of roles of increased responsibility. He joined Kraft as a Lean Six Sigma Master Black Belt and led teams of Six Sigma Blackbelts and Greenbelts in the salad dressing business unit. He was then promoted into roles as a Business Unit leader and Business Unit manager, overseeing nearly 400 employees and 17 production lines producing salad dressings and enhancers for Kraft's largest business unit.
Lippert began his civilian career with National Oilwell Varco. Over the course of almost six years he held roles as a sales engineer and a training manager.
He began his career as an officer in the U.S. Army Corps of Engineers. He earned his commission through ROTC at the University of Idaho. Ryan spent seven years on active duty in a variety of leadership roles. He also successful completed the Army's Ranger School and deployed to Iraq during his time in service.
Ryan earned a bachelor’s degree in environmental science from the University of Idaho, a master’s degree in environmental engineering from the University of Missouri-Rolla and a master’s degree from Indiana University.